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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Romagnoli Italian Meatballs Recipe

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This recipe for Romagnoli Italian Meatballs is from The Hope Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large egg
3 slices bread (or ¾ cup plain bread crumbs)
1 lb. ground beef
2 Tbsp. Italian flat-leaf parsley, chopped
1 clove garlic, chopped (or ¼ tsp. garlic powder)
1 Tbsp. Parmesan cheese
1 tsp. salt
Directions:
Directions:
In a large bowl, mix all ingredients together using hands.
Moisten bread in hot water then squeeze out moisture from the bread and mix with other ingredients.
Shape mixture into small meatballs for lasagna (1 to 1½-inch diameter) or large meatballs for spaghetti (2½-inch diameter).
Bake at 350º for 40 minutes, or until browned (check at 25 minutes).
Cool.
Number Of Servings:
Number Of Servings:
20 - 24 small meatballs or 8 - 9 large meatballs
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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